Paskha with Whipped Cream
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt tvorog (curd cheese)
- funt sugar
- funt butter
- egg yolks
- bottle whipped thick cream
- vanilla or lemon zest
Instructions
- Press and sieve 7 funts fresh moist tvorog.
- In a stone bowl rub slightly warmed butter with yolks and sifted sugar pounded with vanilla or lemon zest.
- Combine with the tvorog, fold in whipped thick cream, transfer to the paskha mold and press.